Meat and Poultry Processing Top Stories - Articles - Page 133

2020 Food Safety Report | 3 Bold Predictions

March 9, 2020

The future is an unpredictable place. As such, we generally prefer to leave predictions to others. We would be reluctant to break our no-prediction rule even in the most stable times, when little in the way of change is expected.

Meat & Poultry: The right tech (to) blend

Product quality and consistency depends on the proper selection and use of equipment that adds uniformity to meat and poultry products.

Richard Mitchell

March 3, 2020

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Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.

Special Report

2020 Burger Report: The lovefest continues

Burgers continue to innovate with new formats, flavors and patties.

Megan Pellegrini

March 3, 2020

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Americans’ love affair with burgers isn’t over. In fact, it’s only just begun.

Q&A: Meat District brand brings disruptive approach to fresh-meat case

Zack Levenson, Golden West Food Group, talks about the company’s Meat District brand and how it has delivered on its promise to make waves at retail in less than a year.

February 26, 2020

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During his visit to Golden West Food Group (GWFG) in Vernon, Calif., to profile the company's success with the Jack Daniel's Meats brand, Andy Hanacek, editor-in-chief of The National Provisioner, also spent some time discussing one of GWFG’s newest brands: Meat District.

Cover Story

Jack Daniel's Meats: They know 'Jack'

The successful growth of the Jack Daniel's line of barbecue meat products stands as a fantastic case study on the right way to earn and grow a blockbuster brand licensing agreement.

Andy Hanacek

February 19, 2020

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Jack Daniel's is more than 150 years old, and like any world-renowned mega-brand, it has lent its name to a wide variety of products over the decades. In 2007, Vernon, Ca.-based processor Golden West Food Group (GWFG) earned the licensing agreement, and the Jack Daniel’s Meats brand was launched.

Meat Industry Hall of Fame inducts class of 2019 recipients

Sam Gazdziak

February 19, 2020

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Six new inductees added to MIHOF’s prestigious roster.

Persistence pays off for a charcuterie expert, as Salumi Chicago finds success

Right place, right time

Sam Gazdziak

February 17, 2020

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Now operating as Salumi Chicago, Laketek works inside Moesle Meat Co. Moesle had been recently acquired by Joel Janecek, and he was introduced to Laketek by a mutual connection.

Food Safety

How to keep traceability on track

Technology developers and program operators must make a compelling case for traceability if systems are to become omnipresent.

Richard Mitchell

February 14, 2020

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Widespread traceability in the meat and poultry sector appears to be a concept whose time has come.

Livestock production on point in 2020

Barring any unforeseen circumstances, meat and poultry production and prices should be steady.

Sam Gazdziak

February 13, 2020

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While it's impossible to predict those types of factors that could affect the industry, initial estimates for the meat and poultry industry indicate a strong year, with increased meat supplies for processors.

Keeping conveying running smoothly

Elizabeth Fuhrman

February 10, 2020

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On a conveyor surface, potential harborage points are numerous, including links, bends, etc. While smooth conveyor belts tend to be easier to clean, they also are easier to damage, i.e. fraying edges, gouges, etc.